Devil’s Curry

When I first tasted Devil’s Curry, it was a revelation. The rich, spicy aroma wafted through the air, pulling me into the kitchen where my grandmother was busy preparing her family recipe. I still remember how the deep red hue of the curry drew me in, the vibrant colors promising a burst of flavors. This dish embodies warmth and comfort, perfect for those chilly winter evenings. The unique blend of spices and the tender meat makes each bite a delightful experience. Over the years, I’ve honed this recipe to get it just right, and I can’t wait to share it with you!

Everything You Need for Devil’s Curry

The ingredients for Devil’s Curry are a delightful blend that work harmoniously to create a dish that’s bursting with flavor. The key players are the vibrant dried red chilies, aromatic spices, and tender chicken, which together create a comforting and unforgettable meal.

• 20-30 dried red chilies, seeded and soaked in water for 20-30 minutes: These chilies provide the essential heat and vibrant color.
• 8 small shallots, coarsely chopped: Shallots add a subtle sweetness that balances the dish.
• 5 cloves garlic, coarsely chopped: Garlic infuses a rich aroma and depth of flavor.
• 3 stalks lemongrass, white part only, thinly sliced: Lemongrass adds a citrusy brightness that enhances the curry.
• 1 tablespoon ginger, minced: Ginger gives warmth and a hint of spice.
• 1 tablespoon galangal, minced: Galangal adds a unique flavor that’s slightly peppery and citrusy.
• 1/4 teaspoon ground turmeric: Turmeric contributes both color and earthy flavor.
• 1/4 cup cooking oil: Essential for frying and bringing out the flavors of the spices.
• 1-2 tablespoons water: Used to adjust the consistency of the curry.
• 1 tablespoon mustard seeds: Mustard seeds add a piquant tang when cooked.
• 3 lbs (1.35 kg) chicken, cut into pieces: Chicken serves as the hearty centerpiece of the dish.
• 1 lb (750 g) potatoes, peeled and cut into pieces: Potatoes soak up the spicy goodness, making the dish filling.
• 1 cup water: Helps to create the curry sauce.
• Salt and sugar, to taste: Essential for balancing flavors.
• 2 tablespoons distilled white vinegar: Adds a tangy brightness to the curry.
• Cilantro, for garnishing, optional: Fresh cilantro adds a pop of color and freshness to the presentation.

Preparation Steps for Devil’s Curry

Making Devil’s Curry is an enjoyable journey through vibrant flavors and aromas. Follow these detailed steps to create a dish that will impress your loved ones. Let’s get started!

1. In a blender, combine all the ingredients for the spice paste: the soaked chilies, shallots, garlic, lemongrass, ginger, galangal, turmeric, and a bit of water. Blend until you achieve a smooth paste. This spice paste is the heart of your Devil’s Curry.
2. In a Dutch oven or heavy pot, heat the cooking oil over medium heat. Once the oil is shimmering, add the mustard seeds. Cook them until they start to pop, releasing their fragrant aroma.
3. Carefully add the spice paste to the hot oil and stir well. Fry this mixture for about 10 minutes, or until it becomes aromatic and the oil begins to separate from the paste. This is where the magic happens!
4. Add the chicken pieces to the pot, stirring to coat them in the spice paste. Let it cook for about 8 to 10 minutes, allowing the chicken to absorb those wonderful flavors.
5. Next, stir in the potatoes and mix them thoroughly with the chicken and spices. This step helps to meld all the flavors together.
6. Pour in the water, ensuring it barely covers the meat and potatoes. This will create your rich curry sauce. Season with salt and sugar to taste, mixing well.
7. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot with a lid and let it simmer for about 20 to 30 minutes, or until the potatoes are tender.
8. Once the potatoes are soft, taste and adjust the seasoning as needed. Add the vinegar or tamarind juice and stir to combine, enhancing the curry’s tangy goodness.
9. Turn off the heat and let your Devil’s Curry sit for a few minutes. This allows the flavors to deepen. Serve it hot, garnished with cilantro if desired, alongside steaming rice.

Tips and Tricks about Devil’s Curry

When making Devil’s Curry, a few extra tips can make all the difference in elevating your dish to perfection. Here are some pointers to keep in mind.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits.
• Freezing: You can freeze Devil’s Curry for later enjoyment. Just ensure it’s completely cooled before transferring it to freezer-safe containers.
• Serving Suggestions: This curry pairs excellently with steamed rice or flatbreads like naan or roti to soak up all the delicious sauce.
• Garnishes: Consider adding a dollop of yogurt or a sprinkle of fresh herbs for a refreshing contrast to the spicy curry.
• Adjusting Heat: If you prefer a milder dish, reduce the number of dried chilies used in the spice paste.
• Experiment: Try adding different vegetables like carrots or bell peppers for additional flavor and nutrition.

Pairing Suggestions for Devil’s Curry

Serving Devil’s Curry can be just as important as making it. Here are some delicious ideas to elevate your meal.

• Steamed Rice: A classic pairing. The fluffy rice balances the rich flavors of the curry and soaks up the sauce beautifully.
• Naan or Roti: Soft flatbreads are perfect for scooping up the curry, making each bite satisfying.
• Salad: Serve with a fresh cucumber and tomato salad for a refreshing contrast to the heat of the curry.
• Occasions: This dish is perfect for winter gatherings, family dinners, or a cozy night in. It’s a warm hug in a bowl.
• Leftovers: Make sure to store leftovers properly. They taste even better the next day as the flavors meld together.
• Garnishes: Add a sprinkle of fresh cilantro or a squeeze of lime before serving for an extra layer of flavor.

FAQ

Conclusion

In conclusion, Devil’s Curry is a dish that embodies warmth and comfort, making it a perfect addition to your winter meals. Its rich, complex flavors are sure to impress your family and friends, transforming any ordinary dinner into a special occasion. I encourage you to give this recipe a try; you won’t be disappointed. With its enticing aroma and vibrant spices, Devil’s Curry is bound to become a beloved favorite in your home.

Devil’s Curry

The ultimate comfort food, Devil’s Curry is a spicy, rich, and aromatic dish that brings warmth to any winter evening. Packed with tender chicken and flavorful spices, it’s an easy weeknight dinner that will have everyone craving more!

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 20-30 20-30 dried red chilies seeded and soaked in water for 20-30 minutes
• 8 8 small shallots coarsely chopped
• 5 5 cloves garlic coarsely chopped
• 3 3 stalks lemongrass white part only, thinly sliced
• 1 1 tablespoon ginger minced
• 1 1 tablespoon galangal minced
• 1/4 1/4 teaspoon ground turmeric
• 1/4 1/4 cup cooking oil
• 1-2 1-2 tablespoons water
• 1 1 tablespoon mustard seeds
• 3 3 lbs (1.35 kg) chicken cut into pieces
• 1 1 lb (750 g) potatoes peeled and cut into pieces
• 1 1 cup water
• Salt and sugar to taste
• 2 2 tablespoons distilled white vinegar
• Cilantro for garnishing, optional

Equipment

• Large Pot
• Saucepan
• Oven
• Blender
• Skillet
• Peeler
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. In a blender, combine all the ingredients for the spice paste: the soaked chilies, shallots, garlic, lemongrass, ginger, galangal, turmeric, and a bit of water. Blend until you achieve a smooth paste. This spice paste is the heart of your Devil’s Curry.
2. In a Dutch oven or heavy pot, heat the cooking oil over medium heat. Once the oil is shimmering, add the mustard seeds. Cook them until they start to pop, releasing their fragrant aroma.
3. Carefully add the spice paste to the hot oil and stir well. Fry this mixture for about 10 minutes, or until it becomes aromatic and the oil begins to separate from the paste. This is where the magic happens!
4. Add the chicken pieces to the pot, stirring to coat them in the spice paste. Let it cook for about 8 to 10 minutes, allowing the chicken to absorb those wonderful flavors.
5. Next, stir in the potatoes and mix them thoroughly with the chicken and spices. This step helps to meld all the flavors together.
6. Pour in the water, ensuring it barely covers the meat and potatoes. This will create your rich curry sauce. Season with salt and sugar to taste, mixing well.
7. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot with a lid and let it simmer for about 20 to 30 minutes, or until the potatoes are tender.
8. Once the potatoes are soft, taste and adjust the seasoning as needed. Add the vinegar or tamarind juice and stir to combine, enhancing the curry's tangy goodness.
9. Turn off the heat and let your Devil’s Curry sit for a few minutes. This allows the flavors to deepen. Serve it hot, garnished with cilantro if desired, alongside steaming rice.

Notes

Trust me, blending your own spice paste is so worth it. A freshly made paste just gives the curry a whole new depth of flavor. I really recommend using bone-in chicken pieces, like thighs, drumsticks, or even a whole chicken cut up. The bones help release so much flavor, and the meat stays nice and tender while it cooks. For the best texture, I always go for starchy potatoes like Russet or Yukon Gold. They break down a little while cooking and absorb all the curry’s flavor, making the dish so comforting and hearty. Mustard seeds are key. I know they seem like a small thing, but they really make the curry pop. When they’re heated in the oil, they add this aromatic tang that makes the dish taste so much better.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.